These mini cakes are so airy, creamy and indulgent with the gianduja spread. The powder on the top really adds some airiness, sweetness and a different texture to them. The mix of rich gianduja spread with the light airy cake and whipped cream goes super well but you could also fill them with anything you like such as raspberry jam.
This recipe is inspired by the recipe in SWEET by Yotam Ottolenghi and Helen Goh. I received this recipe book lately so you'll be getting lots of posts on recipes I tested and worked really well from this book!
One of the tricks to get the cakes super airy is to sieve the powders 4 times in total, so don't skip this step! Another trick is to not pipe them onto the baking tray but to spoon them on because having the place the batter in the piping bag will knock out some air as well.
After the cakes cool, they might go a little hard, this is completely normal and they will soften in the fridge once filled.
In this recipe, I have given you the choice to make either chocolate cake ones or vanilla ones, the measurements of cornflour and cocoa powder are for 3 eggs and so is the filling and cream measurements. If you want to make some of both, I recommend doing it in two bathes and using six eggs, as these little cakes go so fast!
Ingredients
3 large eggs
½ tsp cream of tartar
180 g caster sugar
1 tsp vanilla extract
½ tsp bicarb
⅛ tsp salt
75 g flour
For chocolate ones:
50 g cornflour
20 g cocoa powder
For vanilla ones:
1 tsp vanilla extract
70 g cornflour
For the vanilla cream:
250 ml double cream
15 g icing sugar
1 tsp vanilla
For the gianduja filling:
150 g or so gianduja recipe here (use 1 quantity)
For dusting:
20 g cocoa powder
10 g icing sugar
Recipe
Preheat the oven to 190 C and grease + line 3 baking trays with greaseproof parchment.
Sift the flour, bicarb, salt, cornflour and chocolate if making the chocolate cakes into a bowl. Sieve another two times.
Whisk the egg whites and gradually add in the sugar until stiff peaks form.
Add in the vanilla extract and egg yolks, one at a time, whisking slowly in between each addition.
Sieve in the powders and fold in with a spatula, making sure to not knock out any of the air.
Make small circles of batter on the prepared trays with 2 teaspoons and then bake in preheated oven for 7 minutes, or until a little golden and springy to the touch.
Leave to cool on a wire rack. They will harden.
Whip you cream with the icing sugar + vanilla extract until thick but not stiff.
Take one circle of cake and spread some Nutella or gianduja on it.
Take another circle about the same size and dollop on some of the cream.
Sandwich the two circles of cake together and repeat with all.
Leave in the fridge for a minimum of 5 hours for the best results, to get a super airy cake.
Before serving, dust on generously the mix of icing sugar and cocoa powder.
Before you leave, don't forget to:
Check out the new Baking Glossary on the blog if you are unsure of any baking terms.
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